Everyone is into meal prep these days, but there’s something to be said for dinners that are quick enough to make and eat on a weeknight without any work in advance. That’s the idea behind the new cookbook 30-Minute Vegan Dinners: 75 Fast Plant-Based Meals You’re Going to Crave by Megan Sadd. I am so totally enamored with this cookbook because quick isn’t code for “uninspired” or “boring”–the recipes are all creative and delicious, they just happen to come together in 30 minutes or less.
These Street-Style Barbacoa Burritos are the perfect example. Mushrooms are browned in a skillet with chipotle and spices to create a smoky, meaty addition to pinto bean burritos. Although the ingredient list might look a bit intimidating, don’t worry–most of the items on the list are spices and pantry staples. Add your favorite toppings, roll the burritos up, and dig in.
Oh, and if you are looking for a meal prep idea? In addition to being quick to make, these mushroom barbacoa burritos are also fantastic for making in advance and keeping in the fridge for a few days. Hooray!
Street-Style Barbacoa Burritos
Reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd, Page Street Publishing Co. 2019. Photo credit: Megan Sadd.
Ingredients
- ½ cup 100 g long-grain white rice
- 1 cup 240 ml vegetable broth
Barbacoa Mushrooms
- 1 yellow onion
- 1 tsp cooking oil
- 2 cloves garlic
- 10 oz 283 g sliced mushrooms
- 3 chipotle peppers in adobo sauce divided
- 1 tbsp 15 ml tamari
- 2 tsp 10 ml agave nectar
- 2 tsp 4 g ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp liquid smoke
- Juice of ½ lime
Pinto Beans
- 1 tsp cooking oil
- 1 15-oz [425-g] can pinto beans
- 1 4-oz [113-g] can green chiles
- 2 tsp 4 g ground cumin
- ½ tsp salt
- ¼ tsp garlic powder
For Assembling
- 1 large tomato
- 1 romaine leaf
- 2 ripe avocados
- Handful cilantro leaves
- Extra-large whole-wheat tortillas
- Juice of 1 lime
- Salt and pepper to taste
- Vegan cheddar shreds optional
- ½ cup 122 g plain, unsweetened non-dairy yogurt (optional)
Instructions
-
Make the rice with the broth in a rice cooker. Finely dice the onion while the rice cooks.
-
Heat the oil in a large pan over medium-high. Put 3/4 of the diced onions in the pan, reserving the rest for the beans. Mince the garlic, then add the garlic and sliced mushrooms to the pan.
-
Mince the chipotle peppers. Add 2 of the minced chipotles and tamari to the pan and stir well. Add the agave, cumin, paprika, oregano and liquid smoke. Cook until browned and softened, about 10 minutes, then reduce the heat to low. Squeeze the lime over the mushrooms before adding to the burritos.
-
Make the beans. Heat the oil in a small saucepan. Add the remaining onion, cook for 1 to 2 minutes until semi-translucent. Drain and rinse the pinto beans. Add the pinto beans, green chiles, cumin, salt, garlic powder and remaining chipotle pepper. Stir and reduce heat to low.
-
Dice the tomato and chop the lettuce. Slice the avocados. Mince the cilantro. Moisten the tortillas slightly and warm them in the microwave for 15 to 20 seconds or on the stove.
-
When the rice is finished, stir in the cilantro, lime juice, salt and pepper.
-
Build the burritos in a warm tortilla with a scoop of rice, pinto beans, portobello barbacoa, lettuce, tomato and avocado. Add the vegan cheez and yogurt. Wrap it up tight and stuff your face!
Recipe Notes
If using ground chipotle powder, use 1 teaspoon per whole chipotle pepper.